Fave cookies + coffee

Hellooo! Decided it was time the fave cookies made another appearance on here.

one of the many favorite coffee making methods

They are routinely requested for family gatherings with both C’s fam and mine; I love them, he loves them, I think most people love them (at least okay no one has told me to my face that they’re crap SOOO I’m going to take that as an affirmative). Definitely the most frequently made thing in my baking – I venture to bet I make them about every other week? Sometimes just for me but mostly to share… because I HEAR ABOUT IT if I don’t! Ha.

I’ve made some adjustments to the recipe over the years and also sometimes I add coffee. Because really, why would I just DRINK my coffee when I can also EAT my coffee. Preferably while also drinking my coffee. You see the trend here.

original version that started it all: sans coffee

These cookies are very adaptable – they’re already refined sugar free, dairy free and vegan, but they can easily be gluten free also with an easy flour swap. Haven’t yet made them grain free but I’m sure that’s a project that’s gonna happen. They also travel well – I LOVE them cold so C and I always leave them in the fridge, but it’s not necessary; they’ve accompanied us on many a ski trip and hike.

see the beautiful coffee flecks

So here you go! These might be my favorite thing to make, if I had to pick something – they come together in about ten minutes and are universally loved + allergy/food preference friendly. Everyone wins!

Unrelated to cookies but Frieda the Staghorn has a new shield frond!

So here you go! These might be my favorite thing to make, if I had to pick something – they come together in about ten minutes and are universally loved + allergy/food preference friendly. Everyone wins! Happy cookie-ing!

Fave Cookies + Coffee

Refined sugar free, dairy free / vegan, whole grain. Gluten free alternative: replace the whole wheat flour with an equal amount of brown rice flour. Yield: 10-12 cookies. A Wait are Those Cookies original.

1/2 c almond flour
1/2 c rolled oats
1/2 c shredded coconut
1/2 c whole wheat pastry flour or spelt (1/2 c brown rice flour or oat flour works too)
1/2 tsp baking soda
1 tsp baking powder
1 tbsp instant espresso granules*
1/2 tsp sea salt
1 egg (or 1tbsp flaxseed + 3 tbsp water)
1 tsp vanilla
1/3 c melted coconut oil
1/4 c maple
Chopped dark chocolate

*Variation: omit espresso and add a scant tbsp of finely chopped rosemary instead; or omit coffee if it’s not your thing; as written without coffee is the original version that started it all

If you’re using a flax egg, put that together first – add flax + water to a small bowl and let sit for five minutes. Preheat the oven to 350. In a large bowl, stir together all the dry stuff: almond flour, oats, coconut, flour of choice, baking soda & powder, salt, and espresso.
Add in melted coconut oil, vanilla, maple, and gelled flax egg and stir until everything is combined. Stir in chocolate. Make little balls and flatten them slightly; drop them onto a parchment lined baking sheet. Bake for 11-13 minutes; the top should be slightly firm to the touch when done. Remove and let cool for at least five minutes on the baking sheet before moving to cooling racks to cool completely.

fuss-free summer crumble

Hello! Happy weekend!

This might be the easiest, least fussy dessert ever. It’s incredibly adaptable to whatever is in your pantry, and it can accommodate any fruit. C and I decided (post-hike, of course) that this is basically like a really fruit-heavy museli. It feels more indulgent though, even though it really isn’t…. it’s just nuts & seeds, oats and fruit! Perfectly balanced weekend breakfast, if you ask me. Or brunch, as the case may be.

It’s also excellent alongside coffee, I might add. Turns out I actually prefer it cold – straight out of the fridge, the topping is nice chewy, as opposed to softer when you leave it out. That’s coconut oil working its magic for you!

I had some nectarines and cherries that I’d frozen about a month ago at peak perfection – really easy to bake straight from frozen for this, but be warned it will be super juicy.

Nothing too crazy to report around here – lots of hiking, mask-wearing, and nerdy jokes. My plants are going gangbusters though, which is always fun to see.

baby leaf!

Hard to believe it’s almost August. Since I didn’t go up to camp for a full session this year, my normal summer-touchstone isn’t there, which is making the months do weird things. Happily, stone fruit season goes for awhile, so there is lots of fruit dessert still waiting in the wings. I have a feeling it might be another galette upcoming – I have rye flour and I’m dying to use it in the crust.

I hope you had a relaxing/productive/enjoyable weekend! Sending love from my corner of the internet.

Nectarine & Cherry Crumble

Lightly sweet – more like a really fruit-forward muesli than anything else. Basically just nuts + seeds, oats & fruit! Makes a great summer breakfast straight out of the fridge, with coffee. Gluten free, easily grain free. Dairy free, refined sugar free & vegan. Yield: 1 crumble, serves several. A Wait are those Cookies original.

For the crumble:

1 c almond flour, packed
1 tbsp vanilla
1/4 tsp sea salt, heaping
1 tbsp maple
5 tbsp melted coconut oil
1/2 c chopped walnuts
1/3 c oats* (Omit for grain free)
1/4 c unsweetened coconut
3 tbsp black sesame
1/4 c crystalized ginger

For the filing:

5 nectarines, sliced (I leave the skin on, but you do you)
~1 c bing cherries, pitted
2 tsp tapioca starch + 1/4 c water
1 tbsp maple
zest and juice of two limes

Preheat the oven to 350 and grab some kind of 8″ or 9” baking dish – this is the least fussy recipe ever, so square, round, etc – whatever you have is fine! I used an 8×8” deep baking dish that has a 2 quart capacity. In your baking dish of choice, toss together nectarines, cherries, lime juice and zest. In a smaller bowl, whisk together tapioca starch & water, add maple, then pour over the prepared fruit. Bake for 20 minutes.

While the fruit is baking, make the crumble. In a large bowl, stir everything together: almond flour, vanilla, salt, maple, oats, chopped walnuts and coconut, black sesame, and coconut oil together, then stir in crystallized ginger.

Remove the fruit from the oven, and toss a bit to redistribute. Drop the topping over the fruit, and bake for another 20 minutes until the top is lightly golden brown and the fruit is bubbly. Remove and let cool completely before serving. Excellent with ice cream! It’s also fabulous cold after being refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

fave human + birthday! + crumble

Hi friends!

Happy ever-so-slightly early birthday to my favorite human! We had some low key celebrations this weekend and so, there was crumble. Which at one point had candles in it and everything!

This crumble was a big hit all around – I’m a huge fan, since it’s pretty much available for everyone (gluten/grain free, dairy free/vegan, refined sugar free/paleo) and it really lets the summer fruit shine. It’s also infinitely adaptable for whatever looks most amazing at the market – I don’t discriminate when it comes to summer fruit, that is for SURE. Usually I can’t help myself and end up with too much! Luckily you can always bake with extra fruit, so none of it ever goes to waste. I’m a big fan of desserts that are fruit-forward (obviously, for anyone who has followed me for any short length of time can attest) – plus C and I really don’t do sweet, so this is perfect. He loved! As did I, so everyone wins.

We also did a fairly monster hike today, somewhere around 7.8 miles, including Mt. Davidson & Twin Peaks. Yay! Also, I’m pooped now because it’s late and it was SUPER windy – we were extremely buffeted about at the top of the peaks. Definitely entertaining, but also exhausting. Despite the fact that I had a coffee at 230, I am for sure fading.

Let’s see, what else.

Oh! I made some really boss carrot top-walnut-basil pesto this week, since my Imperfect produce box came with a gorgeous bunch of carrots. I absolutely love feeling like I’m using ALL of the food I buy!

A few fun shots from my walks lately… such pretty architecture, among other things.

I am headed up to camp to do some maintenance work this coming weekend, so expect a hiatus in posts :) Happy weekend! I hope it was well spent and enjoyed by all <3

Peach and Cherry Crumble with Walnuts and Ginger

Crumble for everyone! Gluten/grain free, dairy free/vegan, refined sugar free & paleo. Yay! Serves about 6, or fewer + leftovers. Highly recommended with ice cream or as is for breakfast. A Wait are those Cookies original.

For the crumble

1 c almond flour, packed
1 tbsp vanilla
1/4 tsp sea salt, heaping
1 tbsp maple
5 tbsp melted coconut oil
1/2 c chopped walnuts
1/4 c unsweetened coconut
3 tbsp black sesame
1/4 c crystalized ginger

5 peaches, sliced (I leave the skin on, but you do you)
~1 c bing cherries, pitted
2 tsp tapioca starch + 1/4 c water
1 tbsp maple
zest and juice of two limes

Preheat the oven to 350 and grab some kind of 8″ or 9” baking dish – this is the least fussy recipe ever, so square, round, etc – whatever you have is fine! I used an 8×8” deep baking dish that has a 2 quart capacity. In your baking dish of choice, toss together peaches, cherries, lime juice and zest. In a smaller bowl, whisk together tapioca starch & water, add maple, then pour over the prepared fruit. Bake for 20 minutes.

While the fruit is baking, make the crumble. In a large bowl, stir everything together: almond flour, vanilla, salt, maple, chopped walnuts and coconut, black sesame, and coconut oil together, then stir in crystallized ginger.

Remove the fruit from the oven, and toss a bit to redistribute. Drop the topping over the fruit, and bake for another 20 minutes until the top is lightly golden brown and the fruit is bubbly. Remove and let cool completely before serving. Excellent with ice cream! It’s also fabulous cold after being refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

easy breezy weekend crisp

Hi friends!

I didn’t work this weekend, yippee! In fact, my boss gave me Friday off to make up for working memorial weekend, so that was delightful. This weekend has been extra restful, at least mentally – several long city hikes mean that my legs are fried.

Here is a crisp for you! I have to say, this makes AMAZING breakfast. Maybe just skip the whole ‘make this for dessert’ thing and go right to breakfast? It’s really just whole grains + healthy fats + a boatload of fruit. So… breakfast! Add some coffee and you’re set. (Do you like coffee? … um, only with my oxygen –> story of my life)

We ate this for bfast (okay okay it was more like brunch) while watching the SpaceX launch! So coooool.

Great hike today with a little ladybug friend who made an appearance on C’s shoulder! So cute.

I repotted some plant beebs who needed new homes & were getting scraggly… and am fighting the battle of the fungus gnats (ew sorry maybe that’s not the most appealing thing in a food blog..? you love me. it’s okay) in two of my plants so they got castile soap baths today. Stupid gnats. GET OUUUUTTT.

Anyway. Back to food.

Highly recommend this crisp biz – you can make it in about 10 minutes and it’s stupid delicious. And so adaptable! Any nut is good here – walnut / pecan / almond / even macadamia nuts would be good I think…. and the ginger, while super duper delicious, is totally optional. Apricots are really delicious right now, so I’d definitely pick those up if you can… I feel as though they have a bit of a short season for perfection. I took a bit of a chance on the cherries but they were ALSO amazing, so… get after it! Stone fruit season is off to a great start.

Happy weekending!

Apricot & Cherry Pecan Ginger Crisp

~2c fresh apricots, sliced
1c pitted fresh cherries
2 tsp tapioca starch
1 tbsp maple
1/4 c water
2 tsp vanilla

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup chopped pecans
a handful of crystalized ginger, chopped
1/4 c unsweetened shredded coconut
2 tbsp maple syrup
¼ teaspoon fine sea salt
2 tsp vanilla extract
5 tablespoons unsalted butter, melted
3 tbsp plain whole milk Greek yogurt

Preheat the oven to 350.
Toss apricots & cherries into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple and water until combined. Add the tapioca starch, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond meal, chopped pecans, ginger, shredded coconut, maple, and salt. Mix in the vanilla, melted butter and the yogurt. Stir until everything is mixed thoroughly.

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.

Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for 2-3 days (yeah right – would take some major feat to make it last more than overnight..)

Red + Black

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Woah, it’s been a minute!

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I was SO buried at work for all of January & February up till now – I’ve made a few batches of cookies, but that’s pretty much it. This is the first dessert I’ve really made since my last post! Sheesh. Time flies when you have HELLA deadlines…. insert eyeroll here.

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I love all things black sesame, as we already know…. AND all things red bean. So I did what most Chinese bakeries already do so well, and combined them! I walk through Chinatown on my way to work everyday and it is soooo tempting to stop at the bakeries all the time, omg they smell so good.

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I decided to make my own red bean paste to keep this dessert in the same refined sugar free ethos as everything else I make – this version is sweetened with maple. Red bean plans really nicely with panna cotta; coconut milk + red bean + black sesame is a winning combination. As per usual, we ate it for breakfast and dessert! Highly recommended either way, though we might be a little biased since both of us are nuts for red bean anything. img_0011

In other news, I’ve been doing tons of walking lately – I walk to and from work, and now that the dawn and dusk hours are shifting, I’m getting some beautiful golden hour walks on my way home.

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C and I also took a casual 9mi hike today from the end of Ulloa to the Lands End Eagle Point and back. That was a solid hike. Windy but beautiful!

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I hope February is treating you right! img_0023

Red Bean Panna Cotta Tart with a Black Sesame Crust

Gluten free, dairy free, and refined sugar free! Lightly sweet with a fun, slightly savory twist from a little miso, and the black sesame. Yield: 1 9″ tart, serves several. A Wait are those Cookies original.

For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the red bean paste:

1 c dried adzuki beans, soaked overnight, then drained and rinsed
1/4 c maple syrup
pinch of sea salt
1 tbsp miso (I used brown rice – medium)
1 tsp vanilla

Bring the soaked adzuki beans and 3 cups of water to a boil, then lower to a simmer and cook, covered, until you can easily mash beans with a fork – about 1 hour. Once the beans are cooked, drain off any residual water, and stir in maple, salt, miso, and vanilla. Let cool completely. Once cool, take it for a spin in a food processor or high powered blender until smooth (you can leave some chunky too if you like – it’s good either way!). You won’t use all of it for this recipe, so either refrigerate the rest and use within 3-4 days, or freeze it; it keeps for about 3 months in the freezer.

For the panna cotta:

1 package unflavored powdered gelatin
1/4 c water, cold
1.75 c full-fat coconut milk
3/4 c red bean paste
2 tbsp maple syrup
1 tbsp vanilla
pinch of sea salt

In a small bowl, sprinkle the gelatin over 1/4 cup of the cold water. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the coconut milk into a small saucepan. Add red bean paste, maple, and salt. Bring to a simmer over medium heat, stirring consistently. Stir in vanilla. Remove from heat, strain through a fine mesh sieve, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with sesame seeds and coconut. Keeps well in the fridge overnight – serve with ice cream or more red bean paste or both!

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The Twenties have returned!

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Happy New Year, blog friends!

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I’m excited that the 20’s are back – can we also bring back the fashions, please? I’m all about the flapper style.

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Here’s hoping that 2020 will be a better year for everyone, no matter what kind of year you had last year. Sending love from my kitchen to yours! I bring you a light and bright tart, in hopes that light and bright follow you into 2020 and beyond. It’s such a nice round number for a year, and a fresh start for a new decade!

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In my fam, it’s tradition to take the tree down and get all the decorations put away before the new year, to have a fresh start. I did that yesterday, and also opened up all my windows and let the fresh (slightly chilly) air in and it felt AMAZING.

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My walk home from work was brisk and beautiful yesterday – this city has such great vistas.

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On another note, my bookshelf plants (Kuzco and Kronk) are going ape, and I love it. Kuzco especially seems very happy in his sunny new home – my apartment is west-facing, and boy do my plants (and I) love it.

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I’m ready for 2020. Time for some new exciting things!

In the meantime, I finished out 2019 baking and eating tart, so what else is new. This one is very lightly sweet, to balance out all the eating of sweet things I’m sure we’ve all been doing for the last week. It’s even a little earthy with the rosemary happening in there. Besides all that, it’s gluten and dairy free (not to mention refined sugar free of course) because lord only knows I’ve been eating a ridiculous amount of cheese lately and I should probably eat at least SOMETHING that is dairy free. You know, so I can eat more cheese and balance it out. HA.

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Happy New Year! May there be peace, joy and light in your upcoming year, and beyond.

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Lemon Panna Cotta on a Rosemary Almond Crust

A Wait are those Cookies original! Gluten free, dairy free and refined sugar free. Yield: 1 9″ tart, serves several or enough for a small New Year’s party :) Only lightly sweet to balance out all the eating we’ve all done over the last week. Mildly tart filling plays nicely with the slightly earthy notes from the rosemary in the crust, which is present but not overbearing.

For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
1 heaping tbsp rosemary, very finely chopped

1/4 c chocolate, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, baking soda and chopped rosemary. Add in vanilla extract, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

With a pastry brush or a spoon, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1 tbsp vanilla bean paste
zest of 1 lemon
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/4 c lemon juice, cold

In a small bowl, sprinkle the gelatin over 1/4 cup of the cold lemon juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the coconut milk into a small saucepan. Add lemon zest, maple, vanilla, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from heat, strain to remove lemon zest pieces, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with whatever pretty things your heart desires! Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

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Happy holidays from my kitchen to yours!

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Hello internet friends! Happy Holidays!!

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I have bonus things for you today – TWO recipes!

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I’ve now made three desserts in 24 hours and am feeling quite pleased with myself. One for my fam (since there are only three of us) and two for C’s fam, since there are going to be considerably more than 3 at dinner, ha.

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Besides, I made this crisp a few weeks ago for C and I and it was bit of a cluster because I lost power while it was in the oven, and then lost the daylight to photograph while waiting for the power to come back on…. so though I wanted to put it up here, I only had photos of half eaten crisp. Which has some kind of aesthetic (obviously I put them up, you’ve seen them) but I needed more than that for a legit post.

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So! I made it again for Xmas Eve dessert with my parents, because it was delicious, and now I have a few more actual photos.

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But, bonus – I also made this mint panna cotta tart with cacao coconut crust for tomorrow’s dessert, so why not feature that too! It turned out too pretty not to share. It’s actually the same as the one I made last year at this time – couldn’t resist the mint again, and it just looks so festive.

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I hope your holidays are filled with all kinds of good things, delicious food, and loved ones. Happy holidays from my kitchen to yours! Merry and bright <3

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Mint Panna Cotta Tart on a Cacao Coconut Crust

Minty fresh and chocolatey, perfect for a holiday dinner. Yield: 1 9″ tart, serves several. A Wait are those Cookies original. Grain and gluten free, refined sugar free. For dairy free, swap out coconut milk & yogurt for the cream.

Recipe HERE.

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Apple and Cranberry Pecan Crisp

I have successfully used both walnuts and pecans for this – both are delicious. I choose to chop up a chocolate bar in order to get the finer shards of chocolate, but chocolate chips would do if that’s all you have on hand. Totally adaptable to whatever is in your pantry! Yield: 1 9″ crisp (it was doubled for these photos); serves several. A Wait are Those Cookies original. Gluten free, refined sugar free & easily dairy free with a sub of coconut oil or vegan butter + coconut yogurt.

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1 bag of fresh cranberries (fresh or frozen are both fine)
3 apples (I prefer Granny Smith and / or Lady Alice), chopped
2 tbsp maple syrup
2 tap tapioca starch
1/4 c water
2 tsp vanilla

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup chopped pecans
1/4 c unsweetened shredded coconut
1/8 c maple syrup
¼ teaspoon fine sea salt
2 tsp vanilla extract
5 tablespoons unsalted butter, melted
3 tbsp plain whole milk Greek yogurt
1/4 c dark chocolate, roughly chopped
a handful of crystalized ginger, chopped

Preheat the oven to 350.
Toss apples & cranberries into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple and water until combined. Add the tapioca starch, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond meal, chopped pecans, shredded coconut, maple, and salt. Mix in the vanilla, melted butter and the yogurt. Stir until everything is mixed thoroughly, then stir in chopped ginger and chocolate.

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for about five days (yeah right. It would take some kind of major feat to make it last that long)

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Penultimate Purple

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Happy belated Thanksgiving, internet friends!

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Mine was great; full of several groups of awesome fam/peeps. It’s not even over – I have a Friendsgiving in a few hours with another group of awesome peeps! I love my peeps.

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For Turkalurk Day proper, I did this sweet potato tart and my usual cookies (of course) – there might have been some minor rioting if there hadn’t been cookies, at least from the fave human who loves them! That being said, he loved the tart as well so everyone is happy.

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I LOVE the color of the sweet potatoes – no photo enhancement necessary! Mother Nature has such a way with color.

C made some delicious beets and parsnips for Thanksgiving, so bfast the next morning was especially colorful – and filling, thankfully, as we’d just come back from a very hilly hike to Mt Davidson, and I was ravenous.

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This tart is really, really easy to throw together – the filling comes together in the food processor, and the crust is a press in, no need to muck around with rolling. It’s also gluten free, refined sugar free and dairy free! Perfect when you’re baking for a crowd and in need a dessert that suits all comers. It can easily be grain free as well – swap out the cornmeal in the crust for more almond flour, and use almond flour in the pie instead of oat flour. It’s lightly spicy from the cinnamon, nutmeg and allspice – fallish without being in your face FALL. The purple color is obviously eye catching too, and the black sesame gives it a fun, nutty twist.

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I hope you’re having a great holiday weekend! There’s still weekend left, if the urge to bake is still hanging around ;)

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Purple Sweet Potato Tart with a Black Sesame Almond Crust

A Wait are those Cookies original. Gluten free, dairy free & refined sugar free. Yield: 1 9″ tart, serves several.

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For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the filling:

2.5 cups (approx. 2 large) mashed purple sweet potatoes
1/3 cup maple syrup
2 eggs
1 cup coconut milk
1/4 cup coconut oil, melted
2 tbsp oat flour
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp sea salt

Preheat oven to 350 degrees.
In a food processor, add the mashed sweet potatoes, eggs, maple, melted coconut oil, vanilla, oat flour, coconut milk, spices, and sea salt. Pulse until evenly mixed.

Pour the filling into the prepared crust and smooth out with a spoon. Bake for 40-50 minutes, or until the center is set – it should hardly jiggle at all when shaken. Once set, remove the pie from the oven and cool completely on a rack before serving. Store in the fridge If not serving immediately (and even if you are; I feel like it benefits from some chill time); any leftovers should keep well covered in the fridge, but you may not have any!

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Berry bars for errryybody

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Internet friends!

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How goes it? Things here are pretty bueno – it feels like fall, with the snappy air and all the squash in the markets! I have yet to make any squash this season, but I’m sure it’ll happen SOON; we can just chalk it up to being super busy at work and opting for quick dinners (hello eggs & black beans, you’re the bomb) or meal prep that can turn into a quick dinner.

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Weekends have been productive and lovely, with lots of urban hiking and pretty views of my beautiful city. The sunsets have been off the HOOK – this is the time of year for cotton candy skies in this part of the Bay, and I’m loving every minute.

Looking back down the hill; I never ever get tired of the views on my walk home from work:

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I love that I can get these amazing sunset panos from my roof!

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And of course, there was dessert! A low-key one for this last weekend; C and I may or may not have eaten this all in two sittings. To be fair, there was a hike in there also that was nearly 6 miles and a lot of stairs, sooo…. ahem.

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This is rapidly becoming one of my staple desserts, along with my go-to cookies. It’s SO easy and flexible, and super delicious. It reminds me a bit of a grown up pb&j – only with almond butter and a lack of cloying jammy sweetness. Not to mention that it’s great for so many dietary preferences or allergies! Gluten & grain free, refined sugar free (it’s nearly sweetener free; only 2 tbsp of maple in the whole thing), dairy free, vegan, paleo! Woooohoo for inclusive desserts!

I find that I love it best straight out of the fridge for maximum chewy coldness, but it’s still great at room temp. Of course for science research C and I had to eat it with ice cream – highly recommend. Its nutty base dough/crumble tastes very reminiscent of an almond cookie, and is complemented perfectly by the sweet-tart chia jam in the middle. Suffice it to say, we’re big fans over here, and I hope it brings you as much joy :)

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I can feel myself starting to gravitate towards more involved baking projects as the nights come earlier and the days get shorter… it makes me turn inward and seek out cozy things like blankets, tea, and the oven. Not that I don’t usually seek out the oven, but you get the idea.

Happy October!

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Berry & Almond Butter Crumble Bars

Gluten free, dairy free, refined sugar free, grain free / paleo, vegan! A direct riff off of the blueberry bars that I posted a few weeks ago, here, where were in turn inspired by the Roasted Root, here! Yield: 1 8″ pan of bars, round or square, your choice. Super simple; these come together in about five seconds and bake up in just over 30 min, so they make a perfect last minute snack, dessert, or breakfast ;)

For the berry filling:

1 raspberries (I used frozen)*
1 c blackberries (I used frozen)
splash of yuzu or lemon juice
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

*can be made with all raspberry (or all blackberry!) – I was just trying to use up what I had

In a small saucepan, heat berries, sea salt, and tapioca until just barely boiling, 5-8 minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble:

2 c almond flour
1 tbsp vanilla
1/4 tsp sea salt
2 tbsp maple
3 tbsp melted coconut oil
1/4 c almond butter
1/3 c chopped almonds
Black sesame seeds
Coconut flakes

Preheat the oven to 350 and line some kind of 8” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 8” round cake pan. In a large bowl, stir almond flour, vanilla, salt, maple, almond butter and coconut oil together. Reserve half a cup and stir in the almonds, sesame seeds & coconut (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with berry mixture. Crumble the rest of the reserved topping on the berries, and bake for another 23-25 minutes, until the top is lightly golden brown and the berries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

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Figgin’ delicious

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Hi friends!

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I’ve had a wonderful week – my birthday was last Monday, so C planned a whole surprise trip to Monterey! So so so lovely and relaxing.

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I didn’t bake anything for my birthday this year but I did get to spend quality time with the fave human, enjoy myself at the spa and on the beach and play board games + read my book, so I consider this a winning situation. Ofc we also went to the aquarium! How could you not. Plushies were acquired, ha! He got a kraken and I now have Norma the Narwhal keeping me company.

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Vati’s birthday was yesterday! This is the week of all the birthdays. Ergo, there is dessert! He doesn’t know about this one yet as I’m writing this, sneaky sneaky. I’ll be bringing it over in a few hours and scheduling this post to drop after I arrive. Ha!

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This tart is inspired by horchata! I love horchata with a fierce passion, though I very rarely drink it because it’s usually so sweet. I took the cinnamon-vanilla idea and threw it in with some coconut milk, tucked inside a spicy chocolate shell. I have to say (based on the few taste tests I had while putting this together) that this is a winning combination. Vati looooves all things spicy so I think it’s definitely his jam.

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I love what happened with the surface of the panna cotta too – not sure actually what happened there but my guess is that once it was mostly set, I shut the fridge door slightly harder than I meant to and jostled it. Regardless, it’s a super cool effect so I might try to replicate at some point.

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Alsooooo it’s FIG SEASON. I have stopped by the market repeatedly to pick up figs the last several weeks – can’t stop, won’t stop. Fig season isn’t that long so I have to get after it while I can! I LOVE figs. Especially these – they’re called Panachée or tiger stripe figs, and they have gorgeous magenta insides. Eat out of hand or top a tart with them – can’t go wrong either way!

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Happy weekend!! I hope you’re out enjoying the beautiful weather.

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Cinnamon Coconut Panna Cotta on a Mexican Chocolate Crust

Inspired by horchata! Cinnamony, vanillay goodness with in a spicy chocolate crust. Grain & gluten free, dairy free and refined sugar free. A Wait are those Cookies original. Yield: 1 9″ tart.

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For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.

Remove and let cool.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1/4 c cold water
1 tbsp vanilla bean paste
1.5 tsp cinnamon
1/4 cup maple
Scant 1/4 tsp sea salt

In a small bowl, sprinkle the gelatin over 1/4 cup cold water. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the coconut milk into a small saucepan. Add vanilla, cinnamon, maple, and salt, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 10 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

Behind the scenes…

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